Ingredients:

3 oz (75 g) walnuts, finely chopped
0.5 tbsp (7 ml) baking powder
1 tbsp (15 ml) boiling water
2 tbsp (30 ml) instant coffee
2fl oz (55 ml) Baileys
1 egg
1.5 oz (40 g) caster sugar
¼ tsp (1 ml) salt
½ tsp (2.5ml) vanilla extract
2fl oz (55 ml) milk
50g melted butter
150g flour

To make:

Sift the flour, baking powder and salt into a large bowl. In another bowl, mix together the egg, sugar, milk, Baileys, melted butter and vanilla extract. Return the flour mixture to the sieve and sift into the egg mixture. Fold together quickly using a large spoon - taking no longer than 15 seconds. Do not beat or stir as this will cause the muffins to harden.

If desired, add the chopped walnuts and instant coffee mixed with boiling water. fold in quickly and do not stir. Spoon into greased muffin trays with or without cake papers and bake on a high shelf in an oven preheated to gas mark 4/180C/350F for 20 minutes for mini muffins or 30 minutes for large ones, or until well risen and brown. Remove from the oven and allow to cool in the tins for 5 minutes before transferring to a wire rack, or if using paper cases, remove immediately. Leave until quite cold before icing if desired. For Baileys coffee icing, mix 4oz sugar with 2 teaspoons instant coffee mixed with 1 teaspoon boiling water and 1 tablespoon Baileys.

This recipe was brought to you by Baileys

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